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travels for friends, food and wine - in exactly this order
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Gran finale of the kani season.
Takayoshi Yamaguchi, the chef behind Sushidokoro Mekumi, is renowned for his unique approach to sushi. Located in Nonoichi City near Kanazawa, his restaurant attracts top chefs and food enthusiasts from around the world. Yamaguchi's devotion to flavor and freshness is evident in his meticulous research and scientific... More
Gran finale of the kani season.
Takayoshi Yamaguchi, the chef behind Sushidokoro Mekumi, is renowned for his unique approach to sushi. Located in Nonoichi City near Kanazawa, his restaurant attracts top chefs and food enthusiasts from around the world. Yamaguchi's devotion to flavor and freshness is evident in his meticulous research and scientific analysis of ingredients, aiming to bring out their maximum umami. Despite not initially being interested in seafood, he discovered a passion for sushi through his work in the culinary industry. Inspired by his father's artisan spirit, Yamaguchi embarked on a journey to establish his own restaurant, pouring his heart into every dish.
Mekumi's intimate setting showcases Yamaguchi's attention to detail. The elegant interior, adorned with seasonal flower arrangements and a rare 400-year-old hinoki cypress counter, reflects his love for his native Ishikawa. With access to ultra-fresh seafood and strong local connections, Yamaguchi ensures he sources the finest ingredients. His scientific approach extends to understanding the impact of factors like fatty acids and amino acids on umami, as well as the influence of diet on fish flavors. Each dish at Mekumi is a burst of umami, meticulously prepared to showcase the natural qualities of the ingredients.
Yamaguchi's relentless pursuit of quality leads him to explore local markets, such as Nanao Market on the Noto Peninsula, where he personally selects the catch of the day. He dedicates countless hours to sourcing the best seasonal ingredients, often with just a few hours of sleep each day. His devotion to showcasing the bounties of the region attracts fellow chefs eager to experience the difference in freshness and quality offered by the surrounding seas.
Located near the Sea of Japan and Toyama Bay, Yamaguchi benefits from the region's rich seafood offerings. From female snow crab with roe and mullet roe lightly charred for enhanced aroma, to aged tuna and meticulously selected squid varieties, Mekumi's menu is a testament to the incredible local produce. Yamaguchi's passion for quality shines through, even sourcing ingredients from other areas when needed.
As Yamaguchi continues his pursuit of perfection, he plans to refine his unique style through quantitative analysis while retaining his heartfelt approach. Mekumi is not just a sushi restaurant; it's an embodiment of Yamaguchi's artistic expression, his unwavering dedication to flavor, and his desire to share the true tastes of Kanazawa and the greater Hokuriku region. Less
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- Gerhard Huber added a new meal Dinner at 銀座ふじた at 銀座ふじた Ginza Fujita
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- Gerhard Huber added a new meal lunch at Tomato at Tomato
Great old fashioned curry house, a very old couples running everything, no credit card and no reservation.
Go there with friends, come early and eat the entire menu.
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- Gerhard Huber added a new meal Lunch at Restaurant Naz at Restaurant Naz
A true destination restaurant in Kagurazaka. The Italian label is probably clearly wrong as the whole food feels more Nordic than Italian. Unsurprisingly as the chef worked in a Pizza restaurant in Tokyo and then worked in Copenhagen to refine his skills.
The cooking is very precise, the flavours restrained and the execution prefect.
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- Gerhard Huber added a new meal Lunch at Teuchimen Yasuda at Yasuda (手打ち麺 やす田)
Ramen Beast:
Master Yasuda-san keeps the appearance of a true shokunin who makes evervthing himself from scratch. Before opening this shop he trained at the Osaka ramenya, Tenjiko. Shio ramen is served with iriko (sardine) soup and teuchi style noodles handmade in the shop. The shoyu ramen comes with katsuo soup. No MSG. Since 2011.
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- Gerhard Huber added a new meal Dinner at Udatsu Sushi 宇田津 鮨 at UDATSU SUSHI
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- Gerhard Huber added a new meal Lunch at Don Bravo (ドンブラボー) at Don Bravo
A former teppanyaki restaurant which became a pizza place which morphed into a fine dining restaurant which was elected to be a destination restaurant by the Japan Times in 2022.
This place is great. Fine dining dishes before the main in form of a pizza.
All dishes are very interesting and have special flavour combinations. For example the yellowtail... More
A former teppanyaki restaurant which became a pizza place which morphed into a fine dining restaurant which was elected to be a destination restaurant by the Japan Times in 2022.
This place is great. Fine dining dishes before the main in form of a pizza.
All dishes are very interesting and have special flavour combinations. For example the yellowtail (buri) combined with a pork terrine. Who would have thought that this works. A bruschetta with dried tomatoes and mackerel . Layers of flavour fight for your attention.
Super friendly staff and extraordinarily interesting wine pairing makes this a wonderful restaurant. Less
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Brand new natural wine bar with Chinese inspired food. Great atmosphere with the Chef being very talented but wants to stick to casual food instead of going upmarket. All dished are prepared when you order them, including the delicious Mapu Tofu. Go there, talk to his regular customer, which he managed to carry over from his last pace, and enjoy the... More
Brand new natural wine bar with Chinese inspired food. Great atmosphere with the Chef being very talented but wants to stick to casual food instead of going upmarket. All dished are prepared when you order them, including the delicious Mapu Tofu. Go there, talk to his regular customer, which he managed to carry over from his last pace, and enjoy the Ambiente. Less
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